Foundations for an analysis of the gastronomic experience: From product to process

Albéniz, Iñaki Martínez de

doi:10.1016/j.ijgfs.2018.01.001

Cited by 9 publications

(7 citation statements)

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“…Pine ve Gilmore'un (2013) belirttiği gibi, başarı elde etmek istendiği takdirde, çok farklı türdeki şirketler "unutulmaz" olaylar ve oluşumlar tasarlamalıdır. Deneyim ekonomisinin, üretim kapitalizmi altında radikal bir şekilde bölünmüş olan teknik ve duygusal boyutları bütünleştirme kapasitesinden dolayı yenilikçi bir doğaya ya da içeriğe sahip olduğu ifade edilebilmektedir (De Albeniz, 2018).…”

Section: Gastronomik Deneyim Kavramıunclassified

Gastronomik Deneyimin Marka Sadakatine Yansımaları

KAÇAN

Tosun

2022

Türkiye İletişim Araştırmaları Dergisi

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Gastronomic experience can be defined as the result of the interaction of all processes, especially in the high cuisine, which includes social, emotional, intellectual, imaginary and technical situations beyond a mere eating activity. The number of establishments that have made it their mission to offer such experiences to people has also increased significantly compared to the past. In this case , in line with the increase with the competition between brands, businesses have entered into new searches in order not to lose their loyal customers In addition, the number of people who are conscious and aware of high cuisine continues to increase day by day. As a result of people's gastronomic experience, the number of knowledgeable people who interpret/understand the food consciously and share it with the people around has increased significantly. In line with the facilitation of access to information, the development of the information spectrum of individuals is one of the basic phenomena of today. In this direction, especially the food and beverage businesses that appeal to high cuisine use gastronomic experience as an important marketing weapon. In this context, the study aims to quantitatively question the experience elements that are effective in creating brand loyalty and to produce scientific data in this direction, considering the expectations of the people of the food and beverage businesses that try to offer gastronomic experience. The questionnaire developed for this goal was applied to 335 foodie (moderate version of gourmet) participants in groups relatively high in social economic status, and the reflection of the gastronomic experience they had in the luxury restaurants (fine dining) on brand loyalty was analyzed quantitatively. As a result of the research, it has been determined that gastronomic experience has positive effects on attitudinal brand loyalty, but there is no consequential relationship between behavioral brand loyalty.

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Section: Gastronomik Deneyim Kavramıunclassified

Gastronomik Deneyimin Marka Sadakatine Yansımaları

KAÇAN

Tosun

2022

Türkiye İletişim Araştırmaları Dergisi

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“…It constitutes an almost pure example of interdisciplinary relationality between science (texturization) and art (abstraction). 9 The result is a new culinary form, known as techno-emotional cuisine ( Arenós, 2011 ), whose keystone is what has come to be known as the gastronomic experience ( Martínez de Albeniz, 2018 ): experience and experimentation, working together. This is the new relationality of gastronomy within the framework of the paradigm (questioned by many) of total gastronomy: art and science enable a central concept, the experience, for the development of which gastronomy becomes an unprecedented achievement in the scientific/technical sphere and in the sensorial/emotional/aesthetic sphere.…”

Section: Towards a New Gastrological Paradigmmentioning

confidence: 99%

In praise of complexity: From gastronomy to gastrology

Albéniz

2021

International Journal of Gastronomy and Food Science

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“…In classical gastronomy, and even in contemporary gastronomy led by Adrià, it was assumed that in gastronomy one first feels through sight, smell, taste, tactile, and somatosthetic oral receptors, and even hearing, and then one intellectualizes the experience (3,7,7,20,37,55,72,75,91). The idea that in gastronomy the coordinated perception of all sensations (5)(6)(7)(8) was the key to techno-emotional cuisine was always assumed by chefs and foodies at the end of the twentieth century. However, Pierre Gagnaire, a pioneer in molecular cuisine together with Hervé This, can also be considered a champion of a new proposal of intellectually designed cuisine currently fashionable in some restaurants.…”

Section: B) Conceptual and Intellectually Designed Cuisinementioning

confidence: 99%

“…Until the 1960s, gastronomic pleasure was mainly linked to the flavor of foods (see below) through the participation of chemo-and somatosthetic receptors, including those specific for glutamate and amino acids or umami. From the 1960s onward, first the incorporation of sight, touch, and sound to the gastronomic pleasure, and then the progressive understanding of the significant complexity associated to a meal (5) have markedly influenced the culinary pleasure of twenty first century gastronomy (6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy

Moral

2020

Front. Nutr.

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Thomas Kuhn brings the concept of "paradigm" as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a process (scientific, economic, social, and in this case, contemporary haute cuisine), in a given time. According to Kuhn, progress does not happen by gradual accumulation of knowledge, but rather by abrupt advances. In this review, the conceptual evolution experienced by contemporary gastronomy (from the French Revolution to today) is analyzed applying the paradigm structure in light of the scientific knowledge of each era. It is thus reviewed how the first and second gastronomic paradigms, proposed, respectively, by Carême and Escoffier and based on food smell and taste the first and the flavor of the sauces the second, have been replaced by the third and fourth paradigms, led, respectively, by the Nouvelle Cuisine in France and Ferrán Adriá in Spain, and in whose development touch, sight, and sound have become increasingly prominent in gastronomic pleasure. Finally, it is analyzed how new trends in gastronomy: (1) worldwide diffusion of the Spanish tapas; (2) globalization of ethnic and fusion cuisines; (3) the growing disappearance of the professional gastronomic critique and its replacement by mass media influencers; (4) the increase of sustainability in cooking with development of local-, vegan-, and paleo-cooking, comfort, and smart food and finally, (5) the growing role of social networks and the self-itis linked to photography or foodstagramming in the gastronomic experience are leading toward a new gastronomic paradigm based on the global socialization of classic gastronomy.

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Foundations for an analysis of the gastronomic experience: From product to process

Cited by 9 publications

References 10 publications

Gastronomik Deneyimin Marka Sadakatine Yansımaları

Gastronomik Deneyimin Marka Sadakatine Yansımaları

In praise of complexity: From gastronomy to gastrology

Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy

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